Sausages with White Beans

As I was making this tonight, Ryan commented over and over how weird this meal looked. Out of the entire cookbook, what could have ever possessed me to choose this meal? As we ate it, Ryan commented it was fairly good, and if I made it again, he would eat it. Later, I caught him eating more straight from the pan. I guess it's a keeper.

It is a weird dish, but can be strangely comforting, especially on a cold day. Serve with crusty garlic bread. Yum.


Recipe Courtesy of Williams-Sonoma
Modified Slightly




INGREDIENTS
4 Hot, mild, or sweet Italian sausages
1 cup white cooking wine
2 Tbls Olive Oil
1 yellow onion, finely chopped
1 large, red bell pepper
2 cloves minced garlic
2 cans white beans, drained and rinsed
Oregano (2 Tbls fresh or 1 tsp dried)
3/4 cup chicken broth
Salt and Pepper

DIRECTIONS
1. Cook the sausages - Prick sausages with fork and cook in 1/2 cup white wine. Bring to a boil, cover, and turn down to med-low. Simmer for 5 minutes. Uncover, raise heat to med-high, and cook the sausages until well browned and cooked through, about 8-10 minutes.

2. Cook the veggies - While the sausages cook, in a separate pan, cook the onion and pepper in the oil until softened (about 5 minutes). Add garlic and cook for about 30 seconds, stirring constantly. Add beans, oregano, broth, and remaining 1/2 cup wine. Bring to boil, reduce heat, and simmer uncovered until half of the liquid is evaporated, about 5 minutes.

3. Finish the dish - Add the sausages to the beans (slicing the sausages first melds the flavors together nicely - the presentation is not as pretty but it makes the dish easier to eat) and simmer to warm through. Season with salt and pepper.